Steak Night Every Night Box
Make every night a steak night
- Grass-fed British beef
- Hand-prepared in our Aberdeenshire butchery
- 10 of our best-selling premium steaks
- Code: D5353
- Price per kg:
- Item weight:
- Servings: 10
Box Contains:
- 2 Sirloin Steaks, 190g each
- 2 Ribeye Steaks, 220g each
- 2 Centre Cut Fillet Steaks,150g each
- 2 T-Bone Steaks, 370g each
- 2 Extra Trimmed Rump Steaks,150g
Treat yourself to a luxury steak night any night of the week with our hand-picked selection of rich, juicy steak. Prepared by hand from our finest grass-fed British beef, then expertly matured for a minimum of 28 days, these are the same steaks enjoyed at premium restaurants and hotels - including some of the world's best.
With our award-winning Sirloin, Ribeye and exquitely tender Centre Cut Fillet Steaks, deliciously juicy Rump Steaks and big, thickly-cut T-Bone Steaks, you can relax knowing that you're serving the very best.
Why wait until the weekend to enjoy a delicious steak night?
Sirloin Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3½-4 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3½-4 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Ribeye Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Centre Cut Fillet Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5«-6 minutes per side, rest for 4 minutes
Well done: 7-7« minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5«-6 minutes per side, rest for 4 minutes
Well done: 7-7« minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
T-Bone Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Pan fry: cook the steaks to your liking following the recommended times.
Rare: 1½-2 minutes per side, rest for 6 minutes
Medium-Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Low temperature: Preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.
Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C.
Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 60-90 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.
Heat the oil in a large frying pan, over a high heat. Pan fry: cook the steaks to your liking following the recommended times.
Rare: 1½-2 minutes per side, rest for 6 minutes
Medium-Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Low temperature: Preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 minutes, until nicely caramelised.
Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C.
Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 60-90 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.
Extra Trimmed,Rump Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
Sirloin Steak
- Energy: 841 kJ/201 kcal
- Fat: 13g, of which Saturates: 5g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20g
- Salt: 0.13g
Ribeye Steak
- Energy: 1052 kJ/253 kcal
- Fat: 19.8g, of which Saturates: 8.9g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 18.8g
- Salt: 0.13g
Centre Cut Fillet Steak
- Energy: 757 kJ/181 kcal
- Fat: 8g, of which Saturates: 3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20g
- Salt: 0.13g
T-Bone Steak
- Energy: 791 kJ/189 kcal
- Fat: 8.7g, of which Saturates: 3.7g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 26g
- Salt: 0.17g
Extra Trimmed Rump Steak
- Energy: 726 kJ/174 kcal
- Fat: 10.1g, of which Saturates: 4.3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20.7g
- Salt: 0.14g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours
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